Cardamom Oil

HS Code: 3301.29.00

Physical State: Liquid
Appearance / Color: Clear to pale yellow liquid
Odor: Sweet, spicy, camphoraceous
Taste: Characteristic spice taste
Moisture Content (%): <0.5%
pH: N/A (essential oil)

Synonyms & Trade Names: Cardamom Oil; Cardamom Oil essential oil
Total Plate Count (TPC): <1,000 CFU/g
Yeast & Mould: <100 CFU/g
E. Coli: Negative/25g
Coliform Bacteria: <100 CFU/g
Salmonella: Negative/25g
Shelf Life: 24 months
Packaging Size: 1 kg / 5 kg / 25 kg
Packaging Type: Aluminum bottle / HDPE drum
Storage Conditions: Cool, dark; sealed; below 25°C
Halal Certification: Available
Kosher Certification: Available
ISO / HACCP: Yes
Food Grade / Regulatory Status: Food/Cosmetic grade
Bulk Density: N/A (essential oil)
Foreign Matter (%): N/A (essential oil)
Total Ash (%): N/A (essential oil)
Impurity (%): N/A (essential oil)
Volatile Oil Content (%): ≥70% 1,8-cineole
Aflatoxin B1: N/A (essential oil)
Aflatoxin Sum (B1+B2+G1+G2): N/A (essential oil)
Ochratoxin A: N/A (essential oil)
Heavy Metals (As, Pb, Hg, Cd): <10 ppm

Technical Document

Download TDSDownload MSDS

Steam Distillation: Cardamom seeds are used for oil extraction. The seeds are crushed or ground and then subjected to steam distillation. The volatile compounds are carried by the steam, condensed, and separated to obtain cardamom oil.